Ingredients :
Pudina, fresh coriander equal ratio
Green Chillies according to taste
5-10 gms ginger
Lime size jaggery
Lime size tamarind
Salt to taste
Oil, Cumin seed, Hing For seasoning
Method :
Grind all the above ingredients raw.
Heat oil in a pan, add cumin seeds and hing when the oil is heated.
Take it off the flame and pour on the chutney and mix well.
Serve with Samosa, Dosa, Rice or can be used in making bread sandwich.
Nutritious and delicious.
Ingredients :
250 gms fresh green peas
300 gms paneer
3 nos clove
1 tsp cumin
5 nos cardamom
1 stick cinnamon
100 gms chopped onion
100 gms tomato
50 gms ginger garlic paste
1 tsp red chillie powder
½ coriander powder
½ tsp turmeric powder
75 gms curd
Salt to taste
A pinch garam masala powder
Oil for frying
25 gms coriander leaves
Method :
Make a Puree out of tomato in a blender.
Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom.
When they crackle add chopped onions and fry till golden brown.
Ingredients :
2-2.5 pounds of chicken cut into pieces
3 tbsp of pepper powder
3-4 flakes of garlic paste
A small piece of ginger paste
Some dry coconut
unsalted butter
A few sticks of cinnamon.
Some cloves
A few cardomom seeds
2 small tomatoes
2-3 tsp coriander powder
2 Medium onions
1 tsp chilli powder
A little haldi powder
1 tsp cumin seeds powder Coriander leaves to garnish
Salt to taste
Method :
Smear 2 tbsp of pepper powder and salt on the chickenpieces.
Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.
Ingredients :
1 kg chicken
2 large bundles dhania leaves
1 bundle pudina leaves
3-4 large onions
2-3 ginger-garlic paste
3-4 green chillies chopped fine
1/4 kg curd
3-4 tsp dhania powder
1 1/2 tsp jeera powder
1/2 tsp red chilli powder
Salt to taste
Oil
Method :
Mix half the curd, red chilli powder, and salt and marinate chicken in it for 15 minutes.
Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute.
Add the green chillies, dhania and jeera powder and mix properly.
Try this interesting sweet dish made with sugar and gram flour!
Ingredients :
250 gms gram flour
a pinch of soda bicarbonate
¼ cup powdered rice
5½ cups water
oil for deep frying
4 cups sugar
Method of Preparation :
In a pan, heat the sugar and 4 cups of water.
Let it boil and simmer until the syrup is of medium consistency.
Remove from fire and allow it to cool.
Blend together gram flour and 1½ cups of water.
Mix the powdered rice and soda bicarbonate.
Ingredients :
150 gms sweet thick cream
200 gms chocolate powder
50 gms almonds, chopped
100 gms khoya, grated
2 tbsp butter
1/2 tsp vanila essence
Method of Preparation :
Take a pan and melt the butter first.
Add chocolate powder and sweet cream mix gently.
Add almonds also.
Grate khoya and mix well.
Mix 1/2 tablespoon vanilla essence.
Grease a tray and put the mixture.
Allow the mixture to cool and cut the pieces.
This dish is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates.
Ingredients :
1 kg chicken
1½ cups thick curd (dahi)
2 tbsp ready-made tandoori chicken masala
Aashirvaad salt to taste
pepper to taste
½ tsp red chilli powder
½ tsp garam masala
Drop of red food colouring
Gravy
1½ kg tomatoes
3 tbsp ginger (adrak), sliced thinly
1 green chilli, sliced
3 tbsp butter or oil
2 tbsp fenugreek leaves (methi)
2 tbsp full cream
Method of Preparation :
Rich in iron, calcium and multi-minerals, this shake is an ideal, complete breakfast.
Ingredients:
2 cup Bananas (sliced)
2 cup Strawberries (sliced)
2 cup Pineapple or Papaya (chopped)
1 cup Apples (chopped and peeled)
1/2 cup Ice cubes
1 tsp Honey
Procedure:
In a blender blend on high speed a combination of bananas, strawberries, pineapples, papayas, apples, ice cubes and honey.
Blend till smooth. Have it in or as breakfast.
Ingredients :
4 potatoes
1 cup milk cream (malai)
2 tbsp cashew nut paste (with water)
½ onion
¾ tsp ginger and garlic, chopped
2-3 green chillies
¾ cup tomato puree
¾ cup all purpose flour (maida)
½ tsp turmeric powder (haldi)
½ tsp red chilli powder
Oil for deep frying
Method of Preparation :
Make a paste with onion, ginger, garlic, and green chilli.
Peel and boil the potatoes. Mash them.
Add some salt and red chilli powder to the milk cream.
Make a liquid paste with maida and salt.
Ingredients:
1 1/4 cup – flour
1/2 cup – butter
1/3 cup – cream cheese
1 – egg yolk
salt and pepper
For the Filling:
1 cup – finely chopped chicken pieces
1 – onion
1 tbsp – parsley
1 tbsp – olives
salt, pepper and mustard to taste
mayonnaise
Method
1.Combine flour, butter, cream cheese, egg yolk, salt and pepper. Chill.
2.Roll out and cut into 2†squares.
3.Spread a tsp. of filling on each square, pull corners together and seal.
4.Place on an ungreased baking tray.
5.Bake at 200°C for 12-15 mins. till golden brown.
For the Filling:
Ingredients:
3/4 cup – butter
1/2 cup – sifted flour
1/2 cup – water
2 – eggs
3 tbsps – grated cheese
2 tbsps – minced onion
1 tsp – salt
1/4 tsp – pepper
1/2 tsp – mustard
Method
1. Heat water together with butter till the water boils and the butter melts.
2.Add the sifted flour, and using a wooden spoon, beat well over gentle heat till it forms a ball. Take off the fire.
3.Add the eggs, one by one, beating very well.
4.Add the grated cheese, minced onion, salt, pepper and mustard.
5.Shape into small balls.
6.Deep fry in hot oil. Serve hot.
Serves 4
Preperation Time 30 Minutes
Contents
Potato
Ingredients
18-20 small-sized potatoes
Oil to deep fry
5-6 dried Kashmiri chillies
2 cups of yogurt
½ tspn of cardamom powder
1 tspn of dry ginger powder
2 tblspns of fennel powder
¼ cup of mustard oil
A generous pinch of clove powder
A pinch of asafoetida
Salt to taste
½ tspn of roasted cumin powder
½ tspn of garam masala powder
Method :
Ingredients
butter – 200gms
castor sugar – 150gms
eggs – 4
plain flour – 120gms
baking powder – 1 tsp
ground almonds – 30gms
cooking chocolate – 100gms
Method :
Cream butter & sugar together.Add in egg yolks.Whisk egg whites until smooth.Fold in sieved flour, ground almonds, egg whites and melted cooking chocolate.
Bake in a loaf tin at 350 degrees Fahrenhit or 180 degrees celcius for
about 30 minutes.
For the topping, melt 200gms cooking chocolate over hot water and pour
onto cake. Decorate with almond flakes and cherries.
Serves: 8 People
Ingredients:
Leftover plain Boiled Rice 1 cup
Cream Biscuits 8-10 (Vanilla or Cardamom flavour)
Dry fruits 1/2 cup
Milk fresh 1 cup
Milk cream fresh 1/2 cup
Vanilla essence 2, 3 drops.(if served chilled)
Recipe to prepare Dry Fruit Kheer :
. Mix leftover rice, biscuits and milk.
. Boil it for about ten minutes or till it thickens a little.
. Mash the rice and biscuits with a masher so that biscuits mix well.
. Add the cream and dry fruits.
. Mix well and boil for 2 minutes.
. Pour the kheer in a bowl and add the essence.
Ingredients:
1 cup bengal gram flour
1 cup sugar
2 1/2 cups ghee
1 cup water
1/2 tsp cardomom powder
Recipe to prepare Mysore Pak Recipe :
. Sieve the bengal gram flour (besan).
. Roast it on a hot griddle/ tava for 2-3 minutes stirring constantly.
. Set aside.
. Heat half the ghee (clarified butter) (1 1/4 cup) in a pan.
. Put the sugar in another pan and add 1 cup of water to it.
. Cook till it becomes sticky syrup.
. It should not become stringy.
. Add the roasted flour to the sugar syrup stirring constantly.
Ingredients:
25 to 30 spinach leaves
4 boiled and mashed potatoes
1½ tsp amchur powder
1 onion, chopped
3 green chillies, chopped
1 tbsp ghee
Salt to taste
Oil for deep frying
For serving
Tomato ketchup
For the batter
½ teacup gram flour
½ teacup rice flour or plain flour
½ tsp chilli powder
½ tsp salt
1 teacup water
Method:
Heat the ghee and sauté the onion for 1 minute.
Put the green chillies and sauté again for a few seconds.
Put the potatoes, amchur powder and salt. Cool and shape into rolls.
Ingredients:
4 eggs hard-boiled
2 tsp Besan
1 onion, finely chopped
1 egg (white only)
1 tbsp pudina leaves , finely chopped
1 tbsp hara dhania leaves, finely chopped.
2 Hari mirch , finely chopped
¼ tsp chilli powder
½ tsp black pepper powder
salt to taste
oil for frying
Method:
Grate the hard boiled eggs finely.
Combine with all other ingredients except oil.
Mix well and Knead into smooth dough.
Divide mixture into 10-12 equal portions.
Shape each portion into medallions and keep aside.
Ingredients:
250 gms maida
250 gms sugar (Powdered)
5 eggs
1 tsp baking powder
2 tsp Vanilla essence
1½ tsp Garam Masala*
1 Lime
250 gms margarine (to chop and soak in caramel)
50 gms cashew
50 gms raisins
75 gms mixed peel
25 gms cherries
50 gms sugar
½ cup caramel syrup
Method:
Chop and soak the dry fruits and sugar in caramel.
Then, grease and paper a cake tin and keep aside.
Sieve maida and baking powder and keep aside.
In a large bowl cream the margarine with a wooden spoon till fluffy.
Gradually add the sugar powder and continue beating.
Ingredients:
750 gms. chicken (medium pieces)
1 “ cinnamon
1 tsp. Badi saunf (fennel seeds)
10 curry leaves
3 medium onions (sliced)
½ tbsp. ginger paste
½ tbsp. garlic paste
2 tsp. coriander powder
1 tsp. turmeric powder
2 tbsp. red chilly powder
1 cup thin coconut milk
½ cup thick coconut milk
3 medium tomatoes (chopped)
1 tbsp. tamarind pulp
1 ½ tbsp. oil / ghee
1 tbsp. chopped coriander leaves
Salt to taste.
Method:
Ingredients:
400 gms. paneer
2 tbsp. butter
1 medium onion
2 small tomatoes
¼ cup cashew nuts
½ “ginger
2 flakes garlic
½ cup fresh cream
1 tbsp. chilly powder
2 tbsp coriander powder
1 tsp. garam masala powder
½ tsp. turmeric powder
2 tbsp. oil
1 tbsp. chopped coriander leaves
Salt to taste
Method:
Yakhni (Meat stock) is a North Indian recipe and tastes best when served with plain vegetable raita.
Ingredients:
Basmati Rice – 2 cups
For the Stock (Yakhni):
Water – 2 litres
Large bones from the leg of Lamb – 4-5pcs
Bay leaves (Tej Patta) – 3 pcs
Black Cardamom (Badi Elaichi) – 6
Fennel (Saunf Seeds) – 1 ½ tbsp
Cinnamon (Dalchini sticks) – 3
Salt to Taste
For Rice:
Onions – 3 medium sized (Finely Sliced)
Black Cumin Seeds ( Shah Jeera) – ½ tbsp
Green Cardamom (Choti Elaichi) – 4
Ghee – 2 tbsp
Lamb/ Vegetables – Optional
Procedure:
Try this rich and delicious traditional Rajasthani recipe.
Ingredients:
• 1 cup dalia
• 1 tbsp Almonds & Pistachios (chopped)
• 1 ½ cup Sugar or 2 cups Jaggery
• 1/2 tsp Cardamom Powder
• 3 cups Water
• 1 cup Ghee
Procedure:
• Heat ghee in a heavy pan and then add dalia to it. Stir and cook till the dalia turns golden and aroma starts to come out.
• In the meantime, melt sugar or jaggery in 1 cup water. Keep it aside.
• Boil and add remaining water to roasted dalia. Stir gently and cook it till the dalia turns soft.
Ingredients:
For mutton marination:
Mutton – 2kg
Cinnamon – 4sticks
Cloves – 7 to 8
Cardamon – 10 to 8 pods
Shajeera (caraway seeds) – 1tbsp
White Jeera – 1/2 tbsp
Saffron (kesar) – 6 to 7 strings
Nutmeg – 1/4 tbsp
Mace – 1/4 tbsp
Ginger garlic paste – 2tbsp
Yogurt – 400 gms
Lemon – 1 medium sized
Haldi – 1 tbsp
Red Chilli Powder – 1 tbsp
Potatoes – 1/2 kg
Brown Onions – 250 gms
A pinch of garam masala
Ghee – 1/2 kg
Salt to taste
Rice for Biryani – 1kg
Kneaded Atta for Dum
Method:
Chandigarh, June 23: Lassi, the low-calorie yoghurt drink that is made in virtually every household in northern India, is the new money-spinner for Milkfed Punjab, the state’s cooperative milk producers’ federation, with sales increasing almost 50 percent in 2008-09.
According to the cooperative, which earns the bulk of its revenue from sale of pasteurised milk, the sale of lassi in tetrapacks, polypacks and bottles has registered record growth to touch Rs 7.42 crore (Rs 74.2 million).
To make your father feel how special he is, just words are not enough. Make his day memorable by cooking some scrumptious, lip smacking recipes.
Ingredients:
• 2 raw bananas
• 1 potato
• 1 tsp dry mango powder
• 2 Green chillies
• Salt to taste
• 2 tbsp Bread crumbs
• 1 tbsp Oil
Procedure:
• Peel raw bananas and potato.
• Put them in a pressure cooker to steam for 10 minutes on low flame.
• Cut green chilies into very small pieces.
• Smash steamed bananas & potato.
• Add amchur, salt, and green chilies to it.
• Mix it well.